These almond cookies are made with almond flour, almond extract and topped with sliced almonds. They're buttery, soft and melt in your mouth delicious. Gluten-free + grain-free.
Preheat oven to 350ºF and line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar together until light and fluffy (about 2-3 minutes) with a hand mixer or standing mixer. Add egg and almond extract and whisk again until combined.
Add almond flour, baking powder and salt to wet ingredients and stir using a spoon until just combined.
Scoop the dough into 12 even balls using a cookie scoop or Tablespoon. Top with almonds and press down slightly.
Bake for 15-18 minutes until edges are slightly browned.
Let cookies cool for about 5 minutes on baking sheet before transferring to a wire rack to cool completely.